Tag Archives: baking

Number 30 on number 31 (Oh and 29 too)

A whole year gone, and I’m excited to say I’ve completed my mission – to taste, make, eat, and share 30 cakes  from birthday No. 30 until birthday No. 31. The last few weeks I was quite anxious that the whole thing might fall apart, but thanks to a delicious (and nutritious?) breakfast on my birthday morn’ and an English treat at one of Vancouver’s finest pubs, the Cheshire Cheese Inn, I can officially stop pestering everyone with photos of cake.

No. 29: Mini, cloud-topped double  vanilla beauties.

No. 29: Mini, cloud-topped double vanilla beauties.

Brambleberry Trifle

And, finally, Brambleberry Trifle.

Double vanilla I won’t sour with an explanation. Just promise you’ll try it… maybe even for breakfast. The trifle, however, I feel keen to explain. Wikipedia says some of the first trifle mentions date as far back as the 1590s and I though that fitting to celebrate my grown-up-ness. Custard,  liquor-soaked bread, brambleberries and a heap of whipped cream makes for an impressive cake indeed, especially when it follows a pint of celebratory lager.

As this  took a whole year to complete, I feel like I should be able to offer more fanfare, but the soft landing of some of our most worthy endeavors often fails to be easily described. The best I can say is that I got to share this year-long celebration of me with some of the very best people I know – sister, husband, friends, and a few quietly with me, myself, and I.  So here’s to being older and to accomplishing even the silliest of goals.

 

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30 Cakes (26, 27 and 28/30)

This week I’ve had a familiar cake from a stranger, and some unfamiliar cakes baked with love by friends. The first one, the carrot cake, was nice enough and made for a happy little afternoon tea-time treat, but made me miss my sister and her version made with apple sauce and a lot of shaved carrots. Shaving carrots takes some commitment, but watching as the roots are stripped and fly like mad confetti into a big bowl is actually one of my favorite culinary experiences. This version is from one of Vancouver’s many great not-Starbucks coffee shops, Koffee. While this was delicious, I’m now really looking forward to getting out the vegetable peelers and talking my sister into making her version while we’re home for Christmas.

Eat your vegetables.

Eat your vegetables.

The second cake, well ‘cake event’, was happily found at the annual holiday party of my wonderful knitting buddies. This Knitmas, the table was filled with sweet treats which included an anise and almond cake and peppermint brownies both made by some really talented knitters I’m happy to know. With a pile of friends celebrating a common interest, a plate full of cakes,  and other holiday parties on the way, it turns out the end of the 30 Cakes is nearly here.

2013-12-01 17.40.40

The superstars are there on the bottom left and top-ish-middle  buried around a few assorted “not cakes”, am I right? Let’s call it a ‘cake event.

 

 

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30 Cakes (22/30)

Of all the phrases we hear (and use) too often, and I think ‘pleasant surprise’ is one of the ones I like least. This is only because when I actually do encounter one, the phrase kicks in and I immediately stop considering what makes the surprise pleasant. Like the other day when I ordered apple pie and coffee at a sandwich shop as part of my endeavor to eat 30 Cakes in this, my 30th year. It’s a deli so, low expectations, right? Wrong.

Apple pie and sweet surprises.

Apple pie and sweet surprises.

Turns out this sandwich shop (it’s called PHAT, you know, like pretty, hot and tasty) has an apple pie good enough to be tagged as a pleasant surprise. ‘Pleasant’ in that it’s nice to be presented with a something the maker of which cared about, took their time with, and wanted you to like. ‘Surprise’ because we spend so much time noting the petty problems and annoyances of a day, so when something nice comes at you, it’s probably better to drop the over-used phrases and just enjoy it.

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30 Cakes (20, 21/30)

This time last year, I had a little mini obsession with thinking being 30 would be hard. Days of dread, anticipated shame, and fear of having to start spending more time looking at wrinkle products drove me to finding something fun to ring in the year. What did I decide? That for something as eventful as turning 30, a single cake didn’t seem fitting. Thirty cakes, however, did. 

When the day finally approached, none of the bad feelings had really materialized and , 300 or so days later, I can this has turned out to be one of the most fun challenges I’ve set for myself. I say challenge because managing the cake schedule has turned out to be harder than turning 30 every even dared to be. Rolling toward the end of this endeavor, I’m  two cakes closer to the goal with an eight item to-do list ahead of me.

I swear I almost always eat hummus and pepper sandwiches at work because I’m super cheap, but sometimes I wind up in a little cafe watching the rain and all the downtown business people out an about. Doing so over a latte and lemon cake for number 20 is a pretty nice way to spend a half hour once in a while.

Number 21 is a bit of a cheat but it feels right in my heart – after all, what’s not cake-y about confetti cake batter? Thanks to a recipe found over at Tasty Little Crouton and a wonderful guy who understands that an ice cream maker is a romantic gift, a frozen version of my either birthday is now sitting happily in my favorite mug. 

Lemons for lunch.

woah, icecreamy.

woah, icecreamy.

 

 

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30 cakes (16, 17, and 18 / 30)

Homemade plum cake, heavy on the egg whites.

Homemade plum and strawberry cake, heavy on the egg whites.

Lucky's doughnuts - lemon creme!

Lucky’s doughnuts – lemon cream!

My own invention - coconut pistachio with brown sugar caramel!

My own invention – coconut pistachio with brown sugar caramel.

September made for a strange collection of cakes – plums from BC made into a egg-white-heavy cake, a delicious treat from Lucky’s doughnuts, and an invented (as in, thrown together from whatever was in the cabinets) coconut and pistachio cake drenched in brown sugar caramel. Not too bad for a month, but still more work to do!

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The Halfway Report: 15/30

With the year mark coming back around faster than I am keeping up with, my plan of having 30 cakes in the first 365 days of my 30th year might need a little recap and refresh.

Luckily, I didn’t have to dig very deep to remember that I started this count at the birthday lunch I had with a wonderful friend who took me out for mini cakes and a palm reading (yes, both services are offered at the same venue – obviously an incredible pal for finding it and knowing how thoroughly happy it would make me). From there I was surprised at work with a chocolate cake breakfast and the ball, as they say, was officially in play.

I’ve since had cakes for Christmas, a famous Vancouver-style cupcake, and a stunning southern classic cake paired with champagne and a healthy dose of my girls back home. I’ve baked a few, including this coconut beauty, and tucked in a couple of  mini treats to what would have otherwise been regular days.

All told, I still have exactly 2 months and 29 days to finish. With the installment of #15 (spiced milk cake with caramel icing) and the incredible looking strawberry cake recipe that I was gifted recently, I think I’ll be well able to note this as a happy 30th year indeed.

15/30 - a classic milk cake recipe (with cardamom, nutmeg and all spice added to the milk) plus a brown sugar caramel icing - helps start Fall off right.

A classic milk cake recipe (with cardamom, nutmeg and all spice added to the milk) plus a brown sugar caramel and elderflower icings to help start Fall off right.

 

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30 Cakes (12/30)

In December I turned 30 and to celebrate one day of fun just didn’t seem appropriate. Maybe it’s all the hype with becoming a real adult. Maybe it’s just because I like baking new things. Either way, this year is the year of 30 Cakes.

Number 12 is a nutty adventure – Walnut with Cardamom butter cream.

Spicy, nutty number 12.

Spicy, nutty number 12.

It’s modeled after a recipe found in a baking book left here by a friend of mine who has moved on to more southern climes (Australia, actually, which is almost as south as you can get! ). I modified it a little by adding yogurt to the ground-walnut-based batter and cardamom to the icing a little at a time until I ended up with just a hint of flavor beyond delicious sweetened butter icing.

Made in a loaf pan, this is a tasty little cake that might just wind up as breakfast tomorrow too!

(Hey. You on Instagram? I promise I don’t just take photos of cake!)

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30 Cakes (11/30)

In “The Life Aquatic”, Steve says that 10&1/2 is his favorite age. This I understand to be a protest of the power of 11.

Eleven marks a click in another dial. It is different. It’s the beginning of the time after the beginning.

The eleventh cake in this series is different too and is a testament to my kitchen-improv skills. I was in the mood to bake but realized only after preparing some of the ingredients (including the broken eggs if I remember correctly) that I was missing certain key liquids.

What to do? I could have made a quick trip to the store but decided instead to substitute rum for buttermilk.

Results? Not bad. Messy, but delicious, and a pretty good beginning to “the middle” if you ask me.

Rummy!

Rummy!

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